What’s New: Grilla Bar & Grill’s New Menu (Rockwell, Makati)

Grilla Bar & Grill at Rockwell, Makati

Grilla Bar and Grill, known for its range of Filipino cuisine, has celebrated its 16th year anniversary with the launch of their new menu offerings to bring you a more memorable Filipino dining experience. We were able to take part in their new menu’s launch and got the chance to savor their exquisite offerings for ourselves.

The lush green couches and the dim lighting makes it an inviting joint to chill at with the barkada.

Grilla’s Newest Cocktails: (From L-R) Dalandan, Calamansi, Tarragon, Rosemary, and Cinnamon & Brown Sugar

Before we were treated to Grilla’s classics and their latest degustation menu, we approached the bar to be acquainted with Grilla’s newest cocktail offerings. Chef Mike Canlas shared with us what ingredients are featured in each drink, and offered us a shot of each. The concoctions were placed in huge glass jars with a gold faucet, a fancy way to serve yourself a shot of cocktail. I had a shot of each drink and found them too strong for me. My friends Christine and Aldous think otherwise, as they downed one shot after another. I did have my favorite among the five, and it was the Cinnamon & Brown Sugar Cocktail, which had the weakest “kick” of them all, and the choice to go for if you’re weak to alcohol, or want to play it safe.

Tofu and Sigarilyas Sisig (Php 145)

Chicharong Cebu (Php 165)

Pork Barbecue & Salted Egg Triangles

For our first wave, we had Tofu and Sigarilyas Sisig, Chicharong Cebu, and the Pork BBQ & Salted Egg Triangles. I liked that they made use of Tofu for their sisig. This certainly would appeal to health buffs and diet conscious individuals who want to do away with the pork and the meat, but would still want the staple pulutan. I munched on the Chicharong Cebu until the second wave came, as I enjoyed the rawness of the flavor, and the perfect crisp I get treated to with every bite. Plus, it isn’t as flaky as the regular chicharon. While I did not get the chance to taste the Pork Barbecue & Salted Egg Triangles, the people in our table can vouch for how good this dish is, and why you should have this for your appetizer. It was obliterated in minutes, and these people weren’t even that hungry. It must be THAT good.

Inihaw na Manok na Sinampalukan (Php 225)

The Inihaw na Manok na Sinampalukan is one of Grilla’s specialty dishes, and could easily make it to a list of comfort foods you’d recommend. The sour Sampaloc soup matched perfectly with the grilled chicken, that was tender to bite.

Lechon Liempo Ala Cebu (Php 850/kg)

There is just no way you can go wrong with lechon, and you can make me eat lechon whatever way it was cooked. Only, Grilla’s Lechon Liempo Ala Cebu is six-hour slow-cooked to tenderness of mouthwatering proportions. This is my favorite dish that night, and despite how sinful this is, should be your favorite, too. If there’s only one dish you have to try at Grilla, it’s this one! This will make you devour lechon like it was marshmallow.

Beef Kansi (Php 345)

The Beef Kansi is a local dish from Bacolod described as a cross between sinigang and bulalo. I’ve honestly not tasted anything like it before, but I welcomed the experience to be acquainted with an unfamiliar flavor. I remember my impression of the dish was that it tasted strongly of garlic and was moderately spicy.

Inadobong Tilapia sa Gata at Sili (Php 225)

I enjoyed the Inadobong Tilapia sa Gata at Sili for two reasons: First, it’s been sliced in such a way that you get to enjoy the fish without having to get your hands dirty. The second reason is that the gata and the sublte spiciness the sili lends to it does well with the perfectly crisp Tilapia. While some of you may have had Tilapia cooked this way before, I haven’t yet, and as such, I enjoyed being treated to something new.

Ilocos Dinuydoy with Bagnet (Php 200)

The Ilocos Dinuydoy with Bagnet is another of my favorites that night. It features mashed squash with slices of ampalaya and cubes of Ilocos Bagnet atop it.

Grill-A-Palayok (Php 695)

The Grill-A-Palayok features the combination of meat and a variety of seafood and meat, kept warm by layers of hot stones inside the palayok. The Palayok is displayed in a platter alongside the Pork-Lemongrass soup contained in the teapot, as well as three other condiments which you can add on your discretion: the sliced grilled eggplants, nilasing na mangga, and sinamak. The presentation of this dish couldn’t have been done more elegantly, and would make the perfect centerpiece to complete a family’s meal.

Halo-Halo Spring Rolls (Php 135)

Since dessert is my favorite part of the meal, I had a special place in my tummy to down a whole plate by myself. The Halo-Halo Spring Rolls, so-called because it’s basically Halo-halo, only reinvented. Grilla has done away with the shaved ice and milk, and wrapped all the other ingredients in a turon wrapper. If the wrapper was fried with or without the ingredients, I can’t tell. The thing is, despite being stripped of the key ingredients that comprised the halo-halo, it was still the same flavor that would make you reminisce of a warm summer day where you enjoyed your tall glass of this summer favorite.

The reinvention of the menu shows the ingenuity of the chefs behind this amazing fare that we had to make Filipino food relevant and modern. As much as we love the classics, we also love to try out old favorites done in a new and improved way. There really isn’t any excuse to miss out on good Filipino cuisine at Grilla. With its affordable range of dishes, there’s always a comfort food to love and to discover.-HANA

One comment to What’s New: Grilla Bar & Grill’s New Menu (Rockwell, Makati)

  • Paula Alagao  says:

    Yummy! New Filipino dishes to try! :)

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